Embark on a culinary journey that harmonizes the rustic allure of mushrooms with the creamy decadence of Arborio rice in this Vegan Mushroom Risotto. As the foundation of this plant-based masterpiece, the Arborio rice, renowned for its ability to absorb flavors while maintaining a satisfying bite, sets the stage for an indulgent experience. Each grain, carefully toasted in a fragrant medley of sautéed onions and garlic, becomes a canvas for the rich tapestry of earthy flavors to unfold.

The star of this risotto is undoubtedly the assortment of mushrooms—cremini, shiitake, or wild varieties—sliced and sautéed to perfection. As they release their natural umami, the kitchen is filled with an irresistible aroma that foretells the savory delight to come. The mushrooms infuse the rice with their deep, robust essence, creating a symphony of flavors that evoke the heartiness of traditional risotto.

To elevate the creaminess without relying on dairy, nutritional yeast and vegan butter make their entrance, adding layers of richness and a subtle, cheesy undertone. The Arborio rice, having absorbed the warm vegetable broth ladle by ladle, transforms into a velvety canvas that invites you to savor the comfort of a perfectly cooked risotto. The optional addition of dry white wine imparts a nuanced complexity, rounding out the flavor profile with a touch of sophistication.

Just before serving, a flourish of fresh parsley adds a burst of color and a hint of freshness to this indulgent creation. Whether enjoyed as a comforting weeknight dinner or showcased as the centerpiece of a festive gathering, this Vegan Mushroom Risotto transcends expectations, proving that plant-based cuisine can be both luxurious and deeply satisfying. Each spoonful tells a tale of meticulous preparation and a commitment to cruelty-free gastronomy, inviting you to savor the symphony of flavors crafted from the heart of the kitchen to your plate.

Vegan Mushroom Risotto


  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 4 cups vegetable broth, kept warm
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 2 cups sliced mushrooms (e.g., cremini, shiitake, or a mix)
  • 1/2 cup nutritional yeast (for a cheesy flavor)
  • 2 tablespoons vegan butter or olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish


  1. Prepare the Broth: Heat the vegetable broth in a saucepan and keep it warm over low heat.
  2. Sauté Mushrooms: In a large skillet or wide saucepan, heat 1 tablespoon of vegan butter or olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and become golden brown. Remove half of the mushrooms for later use and set aside.
  3. Sauté Onions and Garlic: In the same skillet, add the remaining vegan butter or olive oil. Add diced onions and minced garlic. Sauté until the onions are translucent.
  4. Toast the Rice: Add the Arborio rice to the skillet and cook, stirring constantly, until the rice is lightly toasted.
  5. Deglaze with Wine: Pour in the white wine and stir until it is mostly absorbed by the rice.
  6. Add Broth: Begin adding the warm vegetable broth one ladle at a time. Allow each ladleful to be absorbed by the rice before adding the next. Continue stirring frequently.
  7. Incorporate Mushrooms: When the rice is about halfway cooked, add back the sautéed mushrooms that were set aside earlier.
  8. Continue Cooking: Keep adding the broth gradually and stirring until the rice is creamy and cooked to al dente texture. This process usually takes about 18-20 minutes.
  9. Add Nutritional Yeast: Stir in the nutritional yeast to add a cheesy flavor to the risotto. Season with salt and pepper to taste. Adjust the consistency with a little more broth if needed.
  10. Garnish and Serve: Once the risotto reaches the desired creamy consistency, garnish with fresh parsley and serve hot. Optionally, you can drizzle with a bit of extra virgin olive oil.

Per Serving (assuming 4 servings):

  • Calories: Around 400-500 calories
  • Protein: 8-10g
  • Fat: 12-15g
    • Saturated Fat: 3-4g
    • Monounsaturated Fat: 6-8g
    • Polyunsaturated Fat: 2-3g
  • Carbohydrates: 60-70g
    • Dietary Fiber: 4-6g
    • Sugars: 3-4g
  • Sodium: 800-1000mg (may vary based on the salt content of broth and other ingredients)

These values are a rough estimate and can change based on the specific products you use and the portion sizes. Keep in mind that nutritional yeast contributes to the protein content and provides a cheesy flavor in vegan recipes.